Preparation

Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.

Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.

Gently flake tuna and toss with 1 tablespoon dressing.

Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

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Reviews

I loved this recipe but made a few
changes to it.
I substituted a package of smoked
salmon for the tuna
I used nugget potatoes and grape (or
cherry) tomatoes halved.
I layer all ingredients on a platter
in rows -
tomatoes, potatoes, beans, eggs,
olives and then salmon.
I spooned in the chives and the
capers into the salad dressing and
then drizzled onto all the
ingredients (aside from the green
beans until it was served)
I was able to make this 4 hours prior
to a barbeque and it was devoured

Excellent, and everyone I serve this to agrees. I did increase the sugar to 1t of light brown sugar, used red new potatoes, substituted halved grape tomatoes and sliced the olives. The tuna needs to be packed in olive oil and don't bother to drain it. I've made this may times.

This was a great salad. I bet it will be even better when all the vegies are in season this summer. The dressing is simple and very good. very filling too. My husband sometimes doesn't consider a salad a real full meal, but he really liked this one.

this recipe is
amazing- it's
simple, healthy and
so easy to prepare.
I made it for my
roommates and they
all loved it.
Sometimes I
substitute skinny
asparagus for the
haricots verts;
there are tons of
variations you can
do and it will
still be delicious.

I like this a lot. I love salade Nicoise, and this is very similar. I find, though, that somehow this takes me less time. I like to start the potatoes (I use red ones cut in small pieces) cooking in one pot at the same time I start the eggs in another. Then, while those cook, I get the beans ready, cut the tomatoes, and make the viniagrette. By the time I'm done with that, I've got the hot water going and reuse it for the beans. Saves a ton of time.
I find the viniagrette a little flat. I made it once as written and wanted a different taste. I made it again and threw in some fresh thyme, which added another flavor. I really like this salad!

This was just great! I halved the recipe for DH and I and there is still a little bit left. I didn't have and couldn't find champagne vineger so I used rice wine vinegar. Next time I will use late harvest reisling vinegar. I think that the potatoes, tomatoes, and green beans would be just delicious with the vinagerette. Very light.This salad reminds me of the salads we had In Marbella, Spain. Will make again.

This salad is excellent. I didn't have any
tomatoes so omitted them. I also
recommend splurging on the Ortiz tuna if
it's in the budget. It's expensive, but oh so
worth it. Luxurious. Really good for a
summer night dinner.